Gluten Free Tuna Casserole
Ingredients
Filling Ingredients
-
1
tbs
olive oil
-
1
medium
onion, diced
-
1
tbs
chili powder
-
½
tsp
salt
-
½
tsp
basil
-
½
tsp
oregano
-
1
tsp
honey
-
28
oz
can crushed tomatoes
-
5
oz
can tuna, drained
-
15
oz
kidney beans, rinsed
-
1½
cups
grated cheddar cheese
Cornbread Topping Ingredients
-
¾
cup
cornmeal
-
¾
cup
gluten free flour
-
2
tsp
baking powder
-
½
tsp
salt
-
1
egg
-
3
tbs
avocado oil or other mild oil
-
¾
cup
almond milk or milk of choice
-
2
tbs
honey
Instructions
- Preheat the oven to 400 degrees.
- In a large pan, sauté the onion in olive oil until translucent.
- Add chili powder, salt, basil, oregano, and honey; stir and cook for another minute.
- Add crushed tomatoes, tuna, and kidney beans to the skillet, stir, cover, and bring to a simmer.
- Reduce heat and simmer for 10 minutes.
- Prepare the cornbread batter by mixing cornmeal, flour, baking powder, and salt in a small bowl.
- In a large bowl, mix egg, oil, almond milk, and honey, then combine with dry ingredients.
- Transfer the tuna mixture to an 8x8 inch pan and spread the cornbread batter on top.
- Bake for 20 to 25 minutes until the top is brown and a toothpick comes out clean.
- Let stand for five minutes, then invert onto a platter with cornbread on the bottom and tuna mixture on top.
- Cover with grated cheese and serve once the cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
528
Total fat
23g
Total carbohydrates
62g
Total protein
25g
Sodium
874mg
Cholesterol
65mg
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